Swordfish is the fish for people who say they don’t really like fish. It is dense, meaty and mild, it holds together on a grill, and it eats more like a steak than a fillet. It is also easy to ruin, because it goes from moist to dry in about a minute. If you searched swordfish delivery in Southern California, this guide covers what we carry, how to cook it so it stays juicy and how in-person freezer delivery compares with a box on the porch.
Personal Gourmet is a family-owned company (Personal Gourmet, Inc., since 2001) that hand-delivers restaurant-quality food into freezers across seven Southern California counties. No order minimums, no contracts, and personal pricing based on what your household actually eats.
Note: We are not the Philadelphia “Personal Gourmet” brand that sometimes shows up in national search results. This page is about our SoCal in-person freezer service.
Swordfish on the live lineup
Our swordfish listing calls it the filet mignon of the ocean: steaks with minimal dark meat, flash frozen two to three hours after the catch. It sits on our fish page alongside halibut, ahi, salmon, mahi mahi and more. Confirm current options and personal pricing with a specialist. We do not publish a price sheet, and offerings can change.
Each steak is individually portioned and vacuum-sealed, so you thaw one for a weeknight or eight for a backyard dinner. If you are curious about the fish itself, NOAA Fisheries keeps a swordfish species profile covering how the U.S. fishery is managed. For how our swordfish is sourced at any given time, ask a specialist.
Cook it like a steak, not like a fillet
Swordfish has almost no fat marbling compared with salmon, so overcooking is the only real way to get it wrong. Our listing’s instructions start with thawing in the refrigerator, then give three methods:
- Grill. Direct medium-high heat, 5 to 6 minutes per side.
- Broil. About 5 inches from the heat, 5 minutes per side.
- Pan sear. Oil in a pan over high heat, 4 to 5 minutes per side.
Pull it when the center has just turned opaque and is still moist. Thicker steaks may need a minute more, thinner ones a minute less. A light coat of oil and salt before it hits the grates is enough; swordfish takes marinades well, but a long acidic soak can make the surface mushy, so keep citrus marinades to about 30 minutes.
The listing’s serving idea is a good one: grill it to just-done and spoon over salsa verde or a tomato and olive relish. Swordfish kebabs with peppers and onions are another easy crowd dish, since the cubes don’t fall apart on the skewer.
A note on mercury
Swordfish is a large predatory fish, and the FDA lists it among the fish to avoid for people who are or might become pregnant, people who are breastfeeding, and young children, because of its mercury levels. The FDA’s advice about eating fish has the full chart. If that describes someone in your household, our salmon and mahi mahi are lower-mercury choices on the FDA chart, and a specialist can help you build the order around them.
Why a freezer delivery beats a porch box for fish
- Kept frozen the whole way. National shippers send fish in foam and dry ice by carrier. That is fine if someone is home. It is a gamble when the box sits outside on a hot afternoon in Riverside or Chula Vista. The USDA’s mail-order food safety guidance explains the risk.
- Grill night on demand. Swordfish in the freezer means you are not hoping the seafood counter has a decent piece that day.
- One stop for the month. Fish, steaks, chicken and sides can come on the same delivery.
Pair it with the rest of the order
Swordfish fits a surf-and-turf grill night next to a ribeye, or an all-seafood spread with shrimp skewers and scallops. For more fish variety, see our guides to halibut and ahi tuna. Our frozen storage guide covers how long to keep things in the freezer.
Free in-person delivery across seven counties
We deliver free across Santa Barbara, Ventura, Los Angeles, Orange, San Bernardino, Riverside and San Diego counties, seven days a week, with morning, afternoon or evening windows. A person walks your order into your kitchen and loads the freezer. See the service area page, or local pages for Orange County and Riverside.
Outside Southern California, we can talk about nationwide shipping with shipping and handling. That is a separate product from free local freezer delivery.
How ordering works
- 1. Free consultation. Tell us you want swordfish, plus anything else your household eats. A specialist follows up, usually within one business day, with current personal pricing.
- 2. Custom order. Individually packed and built around your week. The how it works page walks through it.
- 3. Freezer delivery. Hand-delivered in person. Unused portions you do not like can be exchanged.
No minimums. No maximums. No contracts.
Get My Personal Pricing · Call 1-888-870-FOOD
Swordfish delivery FAQ
Do you carry swordfish right now?
Swordfish steaks are on our live fish listing. Confirm current options and personal pricing with a specialist, since offerings can change.
How do I keep swordfish from drying out?
Thaw it in the refrigerator, cook over medium-high to high heat, and pull it as soon as the center turns opaque. Grilling takes about 5 to 6 minutes per side.
Is swordfish safe to eat during pregnancy?
The FDA lists swordfish among the fish to avoid for people who are or might become pregnant, people who are breastfeeding, and young children, because of mercury. Lower-mercury choices like salmon are on the FDA’s best-choices list.
Is this shipped in a box?
Not within our seven Southern California counties. We hand-deliver into your freezer in person. Nationwide shipping is available outside SoCal as a separate service.
How do I get pricing for swordfish delivery in Southern California?
Pricing is personal. Use the request form on our homepage or call 1-888-870-FOOD, and a specialist will follow up with current pricing. There is no obligation.
Personal Gourmet is a family-owned Southern California gourmet food delivery company (Personal Gourmet, Inc.), in business since 2001, with almost 100 gourmet items on the lineup. Confirm live listings with a specialist. Keep frozen seafood frozen, thaw in the refrigerator, and cook fish until it is opaque at the center.